Haema might very well be the best restaurant in Hudson. Lil Deb's has held that title for me for…read moremany years, but in anticipation of its closing (which remains devastating), a new spot will ultimately be taking over the top spot -- and Haema is the clear frontrunner. The food is a beautiful fusion of Korean and Chinese cuisines with some European influences, reflecting the chef's culinary training and cultural background. Though I love all of the New American farm-to-table spots in Hudson, the dining scene has been lacking in other types of cuisine for some time, and Haema perfectly fits the sensibility of the town while still contributing to the overall variety of the landscape.
We came here at 8:15 on a Saturday night. Despite being quite new, it was quite full when we arrived, which is not a given, as there have been other potentially interesting restaurant openings in the last few years that have not garnered this level of immediate appeal. Somewhat relatedly, Haema is in the space that was formerly Bar Bene (which I never went to in my many trips to Hudson because it never interested me -- and it seems I was not the only one given the fact that it is no longer), and it is completely transformed. It's cohesive, warm, and inviting, with energy that feels palpable as a passerby on Warren Street.
Though the food is the main draw here, the cocktails are excellent too. We both got the Passionately Naked (mezcal, genepy, passionfruit, apertivo, lime) which I imagine, given the name and ingredients, is a twist on the Naked and Famous which happened to be one of my favorite classic cocktails. My partner also got the Lychee Margarita (blanco, lychee, lime, agave, shiso salt) and I later tried the Salted Plum Manhattan (akashi ume whisky, salted plum, oka kura bermetto), which were also both excellent. All using specs of classic cocktails but with ingredients reflecting the Korean and Chinese influences seen across the food menu.
Food-wise, truly everything was excellent so there's not much sense in giving letter grades as I usually do in reviews. The food very clearly reflects the pedigree of Haema's chef -- formerly of Gramercy Tavern and Van Da in NYC -- while still being approachable and familiar. There's an impressive variety of dishes on the menu with plenty of gluten-free and vegan options should you require that. Eats, below:
Steelhead Trout Crudo w/ coconut nam jim, nectarines, cucumber, jalapeño
Bright, fun, fresh, creative, and a great complement to some of the richer, warm dishes.
House Salad w/ miso-ginger dressing, little gem, kohlrabi, lotus root chips
If you think every house salad is bound to be basic, think again. The dressing is both savory and bright, and ties together all of the fresh, earthy flavors/textures of the rest of the components.
Ginger-Chicken Meatballs w/ tamarind-green peppercorn sauce
Do not neglect the snacks because these are a must-order. Only three in an order so they are low commitment and thus easy to add on. The meatballs themselves were unbelievably flavorful and the sauce was just next-level.
Mushroom Larb (vegan option of the pork larb) w/ shredded veg, lime dressing, herbs, rice powder, peanuts, pickled thai chilies, cucumbers, crackers
Between my desire for enough veggies, my love of mushrooms, and the reviews I saw referencing the vegan larb, this was a must-order for me. This is something I could eat all day and in massive quantities. Larb often feels like a hodgepodge of a lot of great things though I know there is plenty of skill/technique involved, but the varied nature of it makes so satisfying yet it's light so it's easy to eat a lot of it.
Five Spice Duck Leg Confit w/ coconut creamed corn, scallion chimichurri
If there is one dish on the menu that you cannot miss, it's this one. So unbelievably flavorful and perfectly executed. Your first bite will make your eyes pop out of your face in cartoon-like fashion.